| Ingredients
Serves 4
125ml
castor sugar
2 tablespoons water
500ml
milk
1 can coconut milk
5
eggs
4 yolks
100ml castor sugar
1
teaspoon vanilla extract
2 tablespoons rum
|
Method
To
caramelize 8 small baking moulds, bring sugar and water to a boil
in a small pan, stirring until sugar is dissolved, continue boiling
until sugar turns caramel brown in colour, immediately pour caramel
into the moulds. Let it stand until cool.
Bring
milk and coconut milk to a simmer, then remove from the heat.
In
a mixing bowl beat eggs, egg yolks and sugar until well mixed.
Add hot milk in a stream, beating with a wire whisk. Add vanilla
and rum, strain through a sieve into the caramelized moulds. Set
the moulds in a baking pan half filled with hot water, bake in
a preheated 200 celsius oven for 35-40 minutes or until a knife
inserted through the centre of the custard comes out clean. Let
the custards cool down for a few hours in the fridge and then
unmould then.
To
Arrange
To
unmould, gently run a knife around the edge of the custard, place
the mould upside down on top of a plate and tap gently with a
knife on the mould. The custard will slide off the mould.
Voila!! |
